Yeast Rolls a la Dianne

Yeast Rolls

I don’t make yeast rolls that often anymore. Before Jamison’s Celiac discovery I made them for him once a week or so. Now that he can’t have gluten I rarely make them because he can’t have them, though he really would love to dive right in! So now I only make them on special occasions.

When Jamison’s parents were here over the Easter weekend I made a batch to go with Easter dinner. These turned out great! And did I mention how easy these are? Your mixer does all the work other than shaping them into individual yeast rolls. That is always a good thing!

So if you like yeast rolls and don’t want to go to a lot of trouble, look no further…These are the yeast rolls for you!

Yeast Rolls: The Inside

What You’ll Need:
2 cups of warm water
1 tablespoon of yeast
2 sticks of butter, softened
2 eggs
1/3 cup of organic cane sugar
1 teaspoon of sea salt
4-6 cups of unbleached all purpose flour
2 tablespoons of butter

Mix yeast and warm water. Set aside for bout 5 minutes until yeast/water is foamy.

In the bowl of your mixer cream together butter, eggs, sugar and sea salt. Add water and 1 1/2 cups of flour. Mix on low until incorporated and then turn the mixer on medium and mix for 2 minutes.

At the end of two minutes slowly add flour with the mixer on low until dough ball forms and is no longer sticky. You may need all the remaining flour or just some of it. As always it depends on relative humidity and such. Once the dough ball has formed (and again isn’t sticky) turn your mixer back to medium and mix for 4 minutes. This is your “kneading” stage. You’re letting your stand mixer do the work for you!

Once the dough is kneaded shape into a ball and place in a very large glass bowl that has been lined with butter:

Yeast Rolls: Dough Ready for 1st Rise

The best way to handle the butter is just to take the two tablespoons and squish it between your fingers and rub it all over the bowl.

Place the dough in a warm place and let rise for 1-2 hours or until doubled in size:

Yeast Rolls: Dough After 1st Rise

(Note: This picture above is actually about halfway through the rise. It will get a bit bigger than this.)

Once the dough is risen, punch it down and break off pieces about the size of a golf ball and shape into rounds:

Yeast Rolls: Ready for 2nd Rise

Let rise in a warm place for about an hour. They should roughly double in size again.

Preheat oven to 375 F.

Bake for 20-25 minutes until golden brown.

Yeast Rolls: Baked

Makes about 2 dozen rolls.

Notes: You could use white whole wheat flour if you liked. I haven’t actually tried that with this recipe, but it should work fine.

Leave a Reply

Your email address will not be published. Required fields are marked *